Protein Swap | Seared Chicken Thighs
with Creamy Sun-Dried Tomato Fusilli
Cooking time
20 minutes
Servings
2/4
Calories
1090 /serving
So many good moments start with a dish of juicy seared chicken. For easy weekday cheer, it's zhuzhed up with peppery, Italian spices and an addictive mix of sun-dried tomato pesto and heavy cream. Stepping in to accompany the pasta spirals is a zingy balsamic-dressed salad.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Sun-dried tomato pesto
- 15ml Balsamic vinegar
- 225g Fusilli
- 60ml Heavy cream
- 10.5g Peperone Per Favore spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)
Contains: Cashews • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
56 g
Saturated Fat
13 g
Sodium
870 mg
Total Carb
98 g
Sugars
8 g
Protein
52 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the salad
- Meanwhile, thinly slice the radishes.
- In a large bowl, combine the vinegar, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the radishes and baby greens; toss well.
Combine the pasta
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the pesto, cream and 1 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until thickened.
- Add the pasta; stir well.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta and baby greens between your plates.
- Top the pasta with the chicken (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
